Triple-Ginger Pound Cake

 

3

cups Gold Medal® all-purpose flour

2

teaspoons ground ginger

1

teaspoon baking powder

1/4

teaspoon salt

2 3/4

cups granulated sugar

1 1/4

cups butter or margarine, softened

1

tablespoon grated gingerroot

1

teaspoon vanilla

5

eggs

1

cup milk or evaporated milk

1/2

cup finely chopped crystallized ginger

2

cups whipping cream

2

tablespoons powdered sugar

1

can (20 oz) crushed pineapple, well drained

• 1 Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan, 10-inch angel food (tube) cake pan or 2 (9x5-inch) loaf pans. In medium bowl, mix flour, ground ginger, baking powder and salt; set aside.
• 2 In large bowl, beat granulated sugar, butter, gingerroot, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour mixture alternately with milk on low speed. Fold in candied or crystallized ginger until evenly mixed. Spread in pan.
• 3 Bake fluted tube or angel food cake pan 1 hour 10 minutes to 1 hour 20 minutes, loaf pans 1 hour to 1 hour 10 minutes, or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
• 4 In chilled large bowl, beat whipping cream and powdered sugar on high speed until stiff. Fold in pineapple. Serve cake with pineapple cream.